Eating greener

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Green Salad

Unfortunate as it may be, we live in a world that is anything but eco-friendly.

And so, the more green-minded of us shop even more wisely and drive as little as possible and find satisfaction in our efforts. Are they paying off? Of course, but there’s always room to reduce our carbon footprint even further, and it comes three times a day.

In 2006, the University of Study published a study revealing that the U.S. diet gets about 47 percent of its calories from animal sources. Animal activists aren’t too happy with that statistic and dieticians everywhere have certainly touted healthier ways to fuel our bodies but that’s not my only concern. Continuing to be a world leader in consumers of meat, poultry, and fish is resulting in a carbon footprint of 2.52 tons per year. It’s not just us either, annually the worldwide demand for meat is growing. Already, the United Nation’s Food and Agriculture Organization has estimated that the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions, far more than transportation ever as.

As a lover of all green things, I will happily substitute BBQ hamburgers with salads and grilled vegetables (as my blog photos display) but such choices are not practical for all. Thankfully, many Americans have responded with Meatless Mondays.

The campaign began seven years ago as a nonprofit public health initiative in association with the John Hopkins Bloomberg School of Public Health. Then, by October of 2009, Baltimore City Public schools began serving only vegetarian-friendly meals to more than 82,000 of its students. San Francisco made headlines this spring when they encouraged schools, restaurants, and stores to offer meatless options at the beginning of each week. Even Mario Batali has welcomes at least two vegetarian entrées on Mondays at each of his fourteen restaurants.

Green Plate

In addition to vegetarian proteins like beans and soy-products, the last few months of summer offer a seemingly endless list of fresh and seasonal produce including zucchini, cherries, and more. Hosting a labor day party? Why not serve my Broccoli & Quinoa Bites? As you begin to discover even more delicious simplicity in your eco-friendly cooking, there’s no doubt in my mind that you’ll be thrilled to join in on the veggie fun.

Reducing climate change has certainly become tastier than ever before.

When not writing about her passion for eco-conscious living, Danielle is a globetrotter with a healthy appetite. She enjoys reading, indulging in the arts, channeling her inner yogi, and, of course, writing about her travel and foodie experiences. Read more from Danielle at her blog, Danielle Abroad.

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